Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1887-01-21

tended the meeting of the Board from n
distance. Al two o'clock the audience
assembled again in the town house. Quite
a number of ladies were present The
| first paper of he afternoon session was by
Mr.. Gerald lIowatt of ShelburD, "Why
Farming Does Not Pay" The majority
of failures in farming, said the speaker
come from trying to do too much with too
little. Mortgages are consequently placed
on farm and stock the farmer becomes
discouraged, and finally has to sell at any
ambitious to cope with his richer
nelghbOr to make show instead
of putting his money into his farm
The man without brains cannot be II
farmer. About one Der cent of those en-
gagged in all business make notable sue
cess. A man to be a successful farmer
must begin in his youth He must learn
his profession thoroughly. BY proper
early, practical education all things come
early To- him. He must practice adapta-
bility in all things. Negligence not bad
! luck, is the reason of failure How few
of us are willing to admit our bIunders !
Never spend two dollars to make one
| You may impoverish your land in
obtaining large successive crops, with
out giving it chance to recuperate
| why does mt farming pay ? Look around
YOU. See how many men there are IN it
/ The same amount invested in farming as
| in other business, with ability, will pay
AS well. a man must have foresight. ana
then farming will pay. The successful
farmer has al his goods in merchantable
condition. Farming has its ups and
downs, like all business, but on the aver.
age it pays as well as any. The success.
tul farmer takes good care of his land
his buildings and his stock Proper care
turns ont the dollars. Your practical
man Will read agricultural books and
papers and slit out the chaff He will ask,
does this suit my land If you have
not ambition and energy do not attempt
to succeed in farming
Mr.. HOWatts paper was followed by Il
paper on Butter and Butter Making by
| ii. W. Vail of North POmfret. Mr.. Vail
said in brief:
| The modern dairy COW is wonderful
machine; the care of her is science, and
| the making of pure butter is an art In
the hands of first-class dalrymen the best
butter can be made under any of the pres
ent systems in use variety of methods
| is perhaps necessary, to obtain a good
article of butter. The general rules ap-
plicable to all diaries are perfect cleanli-
| ness and careful supervision from the
| first process until the last. Barns should
| be warm and comfortable in the winter,
and cows should be well fed. In working
and sailing butter washing with brine is
preferable when the butter is ma fine
granular condition. After washing the
salt Is slfted over and through the mass
of butter and it is then allowed to
stand for SIX or eight hours before packed
In marketing butter there are two WAYS
| in which profits may be enhanced
The first is by lessening the cost of pro-
ductOn, and the second is by increasing
the price OF the article produced. Much
good butter is sold for price below what
it should command, 1t is an important
matter to market butter well. 1t is neces-
ssry that a buttermaker should know the
qualities of good butter. The attention
of the producer has. been directed too much
to reducing the price of production. The
commission plan of selling butter
| is not the best. 1t separates the
producer and consumer too widely.
The best method of marketing butter is 10
supply the customer direct the next best
Is to supply some good retail dealer direct.
| The creamery system has a great advan-
tage over the small dairyman IN marKet-
ling butter. The foreign expectation is
one very important outlet for our Ameri-
can butter. These are times when the
margins of profit in all business are small,
but butter making promises to be one of
the best OF Vermont products Butter
removes very little plant food from our
farms. The maker of good butter has
very tie to fear from Oleomargarine
In the discussion which foil owed Mr.
Wallis excellent papeNsome points of i'm
portance were brought out When but
ter is IN an entirely broken and granu-
lated condition weak brine should be put
in. The cream when hard should be put
into the churn some time before churning
mixed with water and stirred. There is a
difference in flavor between washed and
unWaShed butter. IL is in the matter of
taste. In winter the temperature for
churning is ~ degrees A pound of salt
to pail of water is used for making brine
I lDf tt..ll 10
temperature of cream tor churning should
| be higher in winter than in summer. For
one reason, II removes OdOrs. The butter
comes quicker when cream is heated.
! Heating makes no difference in the tex
| ture Of the butter.
The speaker recommended the barrel
churn. Butter is best ladled out of the
churn. 1t should be worked till con
slstent. but not brittle The worker is an
inclined table with roller. The Higgins
salt is good for sailing butter. White
tlecks are never produced in deep setting.
1t Is best to warm water for cows, be
cause 1t is cheaper to do 1t than to furnish
! food for the COWS to warm it themselves.
/ Food Ii also improved by being steamed,
! if ensilage or similar fodder A good
method tor warming water is To put a coil
OF pipe in the stove and run water
| through 1t.
| Mr. NJ. w. Davis, member of the Board
from Westminster, was then C aled upon,
and made speech, brstlng with wit and
practical wisdom, which called forth the
constant laughter and applause of the
audience. He SAID, in part
Sheep raising in Vermont has gone to
! the wall. What then Is our speciality
There is no industry that presents itself
which is so encouraging as the dairy.
Now If this is our principal industry, why
not pursue ii intelhgentlyY The inventor
| has come to your aid. Throw down the
walls OF prejudice and go into cooperative
creamelltS.
There are certain marks of a good cow
which we can learn. \ good COW should
/ weigh 1000 pound no more. She mould
he Il good eater and digester; should be
fed with dry grass, not hay. Her skin
should be loose. a COW should have an
outstanding eye, and clear horn. Breed
tells feed tells Which Is the most I'M
portanty Both. some cows are better
assimliators of food than Others. Make
every COW come up to a high proportion
Of cream to milk by good feeding. Weed
ont the poor percentage cows. Get the
/ ir-t al. of all